Oakridge Over the Shoulder Chardonnay, Yarra Valley

Fruit from six different clones and from a variety of sub-regions across the valley (Healesville 45%, Coldstream 38%, Seville 12% and Dixon’s Creek 5%) was used in the blend. Made in three parts: one third whole bunch pressed directly to barrel and left on fermentation lees until blending; one third whole bunch pressed to tank, fermented, then transferred to barrel with its lees three months after the vintage; the third part, whole bunch pressed, fermented and matured 'sur lie', in tank. A mixture of older 500, 300 and 225 litre French barrels were used for fermentation and storage. The palate is lithe, fresh and racy: mineral, wet stone, citrus flowers and grapefruit. It is long and linear in shape, with a juicy, mouth-watering natural acidity.